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Chocolate Whoopie Pies stacked on a white plate.
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Whoopie Pies

Classic Chocolate Whoopie Pies are little soft chocolate cakes sandwiched together with creamy marshmallow fluff whoopie pie filling. They are utterly delicious.
Course Dessert
Cuisine American
Keyword chocolate, marshmallow
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings 14 people
Calories 416kcal
Cost $6.08

Equipment

  • measuring cups and spoons
  • baking sheets
  • silicone baking mats
  • stand mixer
  • mixing bowls
  • Cookie scoop
  • whisk
  • rubber scraper

Ingredients

CHOCOLATE COOKIES:

  • 1 ¾ cup all-purpose flour
  • ¾ cup unsweetened cocoa
  • 2 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 4 Tablespoons milk
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING:

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 10 oz container marshmallow fluff or marshmallow creme
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
US Customary - Metric

Instructions

PREP OVEN AND BAKING SHEETS:

  • Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Prepare baking sheets with silicone mats or parchment paper, set aside.

MAKE CHOCOLATE COOKIES:

  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  • In a large mixing bowl, beat together sugar and oil until crumbly.
  • Add eggs, milk, and vanilla and beat until smooth.
  • Gradually add dry ingredients and beat after each addition until well combined.
  • Scoop the dough with a 2-tablespoon cookie scoop. Roll the dough into balls and place them 3-inches apart on the prepared baking sheets.
  • Gently press down each dough ball with your palm to flatten slightly.

BAKE:

  • Bake for 7-10 minutes, rotating halfway through baking, or until the cookies are firm around the edges and soft to the touch.
  • Remove the pan from the oven and cool for 5 minutes on the pan.
  • Transfer the cookies from the pan and transfer them to a wire rack to cool completely.

MAKE MARSHMALLOW FILLING:

  • While the cookies are cooling, make the filling. In a medium bowl, cream together butter and powdered sugar until light and fluffy.
  • Add vanilla and salt and beat until fluffy.
  • Fold in marshmallow fluff until well combined.
  • Place the filling in the refrigerator to chill for 20-30 minutes so it can firm up.

TO FINISH:

  • Transfer filling to a piping bag fitted with a large round tip and pipe the filling onto the bottom (flat side) of one cookie.
  • Then, top with a second cookie to create a sandwich.

Nutrition

Serving: 1whoopie pie | Calories: 416kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 297mg | Potassium: 123mg | Fiber: 2g | Sugar: 36g | Vitamin A: 452IU | Calcium: 28mg | Iron: 2mg